Open mackerel sandwich with fennel slaw

Open mackerel sandwich with fennel slaw

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(3 ratings)

Prep: 10 mins Cook: 5 mins


Serves 2
Take a Scandinavian approach, with an open sarnie made with rye bread and topped with smoked fish, raw fennel, capers and cream cheese

Nutrition and extra info

Nutrition: per serving

  • kcal555
  • fat44g
  • saturates15g
  • carbs19g
  • sugars3g
  • fibre6g
  • protein20g
  • salt2.5g
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  • 2 long slices rye bread
  • 4 tbsp soft cheese
  • 2 fillets hot smoked peppered mackerel (about 150g/5½oz), skinned and flaked


    Mackerel is a firm-fleshed, torpedo-shaped sea fish. Whole mackerel weigh in around 10-12oz (…

  • 1 fennel bulb, cored and thinly sliced
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • ½ small red onion, thinly sliced
  • 2 tsp small caper



    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 1 lemon, ½ juiced, ½ wedges



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tbsp extra-virgin olive oil
  • small bunch chives, snipped


  1. Toast the bread until crisp, then spread over the soft cheese. Divide the smoked mackerel between the toasts.

  2. In a small bowl, mix the fennel, onion, capers, lemon juice, oil, chives and some seasoning. Spoon over the fish toasts, with lemon wedges for squeezing over.

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Comments, questions and tips

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5th Aug, 2018
Easy, delicious summer lunch
Frantic Flapjack
23rd Oct, 2012
Didn't expect much from this but it tasted delicious. Used homemade rye bread. Left out the fennel and capers and also sprinkled cress on top along with the chives. Lovely!
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